Kerala Parippu Curry | Yellow Moong Dal with Coconut

Thinking of cooking up an Onam Sadya? Whether it is a mini-sadya for your small family or a mega one for a large group, this is one recipe you cannot ignore. A spoonful of this dal / parippu along with ghee and red rice gives the auspicious start to the banana leaf feast.

You can easily double or triple the recipe to cook for a larger crowd. The number of chillies used here give it a mildly spicy flavour, you can use as many as you / your family will like.

Grating the coconut and freezing / refrigerating ahead of time will make it very easy to cook this recipe in no time at all. My 1.5 litre Hawkins pressure cooker is very useful to prepare small quantities of dal as required in this recipe.

Best way to eat this dal is to serve a small dollop of it on a mound of red rice. Add some melted ghee, mix it well together using your finger tips and scoop it up. Simple, delicious Indian food at its best!

In a small pressure cooker, heat 1/2 tsp coconut oil. Roast the mung dal until aromatic and lightly golden. Add water, turmeric, salt. Pressure cook for 2 whistles. If you donu2019t have a pressure cooker, boil this in an open pan on the stove top for 15 minutes or so until the dal is cooked to a mush.

In a mixer jar, grind the chili, coconut and cumin to a smooth paste using 3-4 tbsp of water.

Add this paste to the cooked dal and bring to a simmer. Remove this into a serving bowl.

Heat the oil in a small pan. Add mustard seeds. Once it splutters, add the curry leaves and red chillies. Transfer this tempering over the parippu curry.

Serve along with red rice, Kerala sambar, avial and other side dishes as a part of Onam Sadya.